Take your time to savor the flavor and appreciate togetherness with this traditional pheasant booyah (stew) recipe. (Jack Hennessy photo)
During my two-and-a-half-year stint in Minnesota, I became familiar with a few dishes of which I was completely unaware of while growing up south of Chicago. And, no, I’m not talking about the traditional “just add Cream of Mushroom soup” line of recipes, but rather, here specifically, “Booyah.”
What always intrigued me was the unique name. “Booyah” is just as fun to say as it is to make. It’s essentially a stew (much like how “hotdish” is essentially a casserole). It is the love that goes into it—as well as its name—that sets it apart from any regular stew we’d make in Kansas, for example.
Though...